Name: Sauteed Brussels Sprouts with Lemon and Pistachios
Yield: 4 to 6 Servings
Ingredients: 3 tablespoons grapeseed oil; 1 tablespoon minced shallot; 12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores (about 8 cups), cores discarded; 3/4 cup shelled unsalted natural pistachios; 2 tablespoons fresh lemon juice

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Alex Lau

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